BLT Avocado Salad

I love using avocados on my salad because it adds an amazing richness and creaminess to it. And who doesn’t want an extra boost of nutrition! Enjoy this simple BLT salad with avocado, and drizzle my delicious homemade dressing.

BLT Avocado Salad

·      120g to 140g of salad mix (use your favorite leafy vegetables)

·      4-6 slices of bacon

·      5-6 fruit tomatoes

·      1 whole avocado

-Homemade dressing

·      4 tablespoons of olive oil

·      1 tablespoon of rice vinegar

·      1 teaspoon of Dijon mustard

·      ½ to 1 teaspoon of cane sugar

·      a pinch of salt

·      a pinch of black pepper

1.     Rinse the leafy vegetables carefully with cold water.

2.     Combine all the dressing ingredients in a bowl and mix well. Add extra salt and sugar if necessary.

3.     Cut bacon into 1 to 2cm pieces and cook throughly. Cut the avocado into 2 to 3cm cubes. Cut tomatoes into 4, or 8 pieces.

4.     Add the dressing on the salad and gently toss until your greens are lightly coated.

5.     Add tomatoes and avocados and gently toss.

6.     Top the salad with bacon and serve on a plate. Add some bread on the side if you like!

I served the salad with fresh-squeezed ruby grapefruit juice. FYI...Over-squeezing leads to bitterness.

Fig Clafoutis

Figs are one of my favorite fruit. I love the texture. During fig season, July through September, I make sure I buy enough figs to make, dry figs, fig jam, and this delicious fig clafoutis.

Fig Clafoutis

·      10-15 ripe figs, sliced

·      3 whole eggs

·      2/3 cups of granulated sugar

·      1 and ¼ cup of whole milk

·      ½ cup of pastry flour

·      1/8 teaspoon of salt

·      1 tablespoon of vanilla extract

·      unsalted butter

·      extra flour

·      powdered sugar

1.     Preheat the oven 350F°.

2.     Mix the eggs and sugar in a bowl until it’s smooth.

3.     Add salt and flour into the egg mixture.

4.     Add milk and vanilla extract and continue to stir well.

5.     Slice the figs.

6.     Butter the sides and bottom of an oven-safe pan or dish, lightly cover the surface with flour and place the sliced figs.

7.     Pour the custard mixture from step 4 in the dish.

8.     Bake the mixture in the pre-heated oven for 60 minutes.

9.     Once the clafoutis cools down, lightly powder the surface with powdered sugar. Serve warm or cold. It will be delicious either way!

Here is the blubbery version from my previous post! Same concept, just different fruit. Click on the link below:

Wild Blueberry Clafoutis

This is my cherry version of clafoutis. Here I used 280g of frozen cherries, but you could double the amount of cherries if you like.

I also made raspberry clafoutis using frozen raspberries.